The Food Culture of Ashkenaz: On Two Sides of the Atlantic
Tuition: $360 | YIVO members: $270**
Registration is closed. Sign up for YIVO's email list to receive announcements of upcoming classes.
This is a live, online course held on Zoom. Enrollment will be capped at about 25 students. All course details (Zoom link, syllabus, handouts, recordings of class sessions, etc.) will be posted to Canvas. Students will be granted access to the class on Canvas after registering for the class here on the YIVO website. This class will be conducted in English, and any readings will be in English.
Instructor: Hasia Diner
In the broad swathe of Jewish habitation known as Ashkenaz, from Alsace in the west through to Ukraine in the east, food mattered. It mattered in religious law, in family and community celebration, among Jews of different regional backgrounds, and in the constant exchanges between Jews and their non-Jewish neighbors. How did those foodways, including ingredients, dishes, and ideas about eating function both before migration to the United States and afterwards? How did the Jews of the many regions of Ashkenaz interact with American food realities? This course makes food central to thinking about Jewish history and it will put a great deal of emphasis on class and gender.
Course Materials:
The instructor will provide all course materials digitally throughout the class on Canvas.
Hasia Diner is the Paul and Sylvia Steinberg Professor Emerita and Director of the Goldstein-Goren Center for American Jewish History at New York University. A prolific author, her book, Hungering for America: Italian, Irish, and Jewish Foodways in the Age of Migration (Harvard University Press) is now considered a classic in the field.
**Become a member today, starting at $54 for one year, and pay the member price for classes! You’ll save on tuition for this course and more on future classes and public programs tickets.